Steamed tofu with dried bean flour

Cowpea can strengthen the spleen and remove dampness, clear heat and detoxify, replenish qi and regulate the middle, increase appetite and promote insulin secretion. It is a good product for both food and medicine. Our country's traditional diet emphasizes that "grains should be fed, but beans should be bad." This means that grains are nutritious, but without beans, the balance will be lost.

Cowpea provides high-quality protein that is easy to digest and absorb, appropriate amounts of carbohydrates, multiple vitamins, trace elements, etc., which can supplement the body's signature nutrients; the B vitamins contained can maintain normal digestive gland secretion and gastrointestinal peristalsis functions, inhibit cholinase activity, can help digestion and increase appetite; the vitamin C contained in it can promote the synthesis of antibodies and improve the body's antiviral effect; Cowpea phospholipids can promote insulin secretion and participate in sugar metabolism. It is an ideal food for diabetics.

Every summer, cowpeas come on the market in large quantities, tender and fleshy. My mother-in-law always takes advantage of the sunny days to dry a large number of dried cowpeas-because her grandson, my precious son, loves to eat this thing since childhood. Every time I store it, it's beautiful to steam and roast meat in winter or in the season when there are no cowpeas. Because it is difficult to eat these caring dried cowpeas outside.

When rice flour meat made from dried cowpeas, dried cowpea horns are added to the meat, not only does not steal the delicious taste of the meat, but also adds a lot of color. The dried cowpeas sucked in the gravy, added with the unique aroma of fermented bean curd, and wrapped in rice noodles. It was soft, glutinous, aftertaste, and springy...